Ok, I’m not from the South, but this recipe is a winner! The whole family will enjoy warm greens like never before!
1 red onion, sliced thin
1 sweet yellow onion, sliced thin
5 cloves garlic, smashed
1 large bunch kale
½ bunch collard greens
½ bunch mustard greens
½ bunch Swiss chard
1 can black eyed peas
½ cup white balsamic vinegar (any other vinegar may be substituted as available)
1 good pinch of salt
1 teaspoon sugar
black pepper to taste
splash of Tobasco sauce
2 T. lemon juice
In a very large skillet (ALL the greens will have to fit in there!), brown the bacon. Add the onions and garlic when the bacon is almost crisp, cooking until the onions begin to clarify, about 3 minutes.
De-rib and slice the greens small, reserving about 1 cup of the ribs from the kale. Chop those ribs very small and add to the greens, discarding the remainder of the ribs.
Re-heat the bacon mixture and add the vinegar, salt, sugar, and Tobasco.
Add the greens to the warm bacon mixture, keeping the heat at medium-high and tossing as the greens begin to steam.
Add the can of black eyed peas and mix well as the greens continue steaming to desired tenderness.
Adjust seasonings, toss with lemon juice and serve.